Get ready to embark on a culinary journey across Asia with these 18 flavorful seafood recipes that will tantalize your taste buds! From spicy and sour to sweet and savory, each dish showcases the region’s unique flavor profiles and cooking techniques. Whether you’re a fan of bold spices, delicate sauces, or bold flavors, there’s something for everyone in this collection.
Start your adventure with Thai Spicy Basil Shrimp Stir-Fry, where succulent shrimp are cooked with aromatic basil and chilies in a wok. Or try Vietnamese Caramelized Fish Clay Pot, a rich and indulgent dish featuring fish cooked in a sweet and savory caramel sauce. These are just a few of the many mouth-watering recipes that await you…
Thai Spicy Basil Shrimp Stir-Fry
This recipe is a flavorful and spicy take on a classic Thai dish. Quick-cooking shrimp, fragrant basil, and crunchy bell peppers come together in a savory sauce that will leave you craving more.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 cup mixed bell peppers (green, red, yellow), sliced
– 1/4 cup Thai basil leaves, chopped
– 2 teaspoons Thai chili flakes
– 2 tablespoons soy sauce
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and ginger; cook for 30 seconds.
3. Add bell peppers and cook until tender, about 3 minutes.
4. Add shrimp and cook until pink, about 2-3 minutes per side.
5. Stir in chili flakes, soy sauce, and fish sauce (if using).
6. Add basil leaves and stir-fry for an additional minute.
7. Season with salt and pepper to taste.
8. Serve immediately.
Cooking Time: 10-12 minutes
Vietnamese Caramelized Fish Clay Pot
This recipe brings together the bold flavors of Vietnam with a comforting, one-pot dish that’s perfect for a weeknight dinner or special occasion. The caramelized fish and aromatic clay pot sauce will transport your taste buds to the streets of Hanoi.
Ingredients:
– 1 whole fish (about 1-2 pounds), cleaned and scaled
– 1/4 cup caramel sauce (homemade or store-bought)
– 2 tablespoons fish sauce
– 2 tablespoons soy sauce
– 2 tablespoons sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 star anise pod
– 1 cinnamon stick
– 1/4 cup water
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a clay pot or heavy-bottomed Dutch oven, combine fish sauce, soy sauce, sugar, garlic, ginger, and star anise.
3. Add the whole fish to the pot, along with the caramel sauce and water.
4. Cover the pot and transfer it to the preheated oven.
5. Cook for 20-25 minutes or until the fish is cooked through and flakes easily with a fork.
Cooking Time: 20-25 minutes
Japanese Miso-Glazed Black Cod
This recipe combines the rich flavors of miso paste with the tender sweetness of black cod, resulting in a dish that’s both familiar and exotic. Perfect for a special occasion or a weeknight dinner.
Ingredients:
– 4 black cod fillets (6 oz each)
– 1/4 cup white miso paste
– 2 tbsp honey
– 2 tbsp soy sauce
– 2 tbsp sake (or dry white wine)
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– 1 tsp sesame oil
– Sesame seeds and chopped scallions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together miso paste, honey, soy sauce, sake, rice vinegar, and grated ginger.
3. Place the black cod fillets on a baking sheet lined with parchment paper.
4. Brush the miso glaze evenly over both sides of the fish.
5. Drizzle sesame oil over the top of each fillet.
6. Bake for 12-15 minutes or until cooked through.
7. Garnish with sesame seeds and chopped scallions.
Cooking Time: 12-15 minutes
Korean Spicy Seafood Stew (Jjampong)
This spicy seafood stew is a popular Korean dish that combines the flavors of bold gochugaru (Korean chili flakes) with succulent seafood. With this recipe, you can enjoy a flavorful and spicy meal in no time.
Ingredients:
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 small onion, diced
– 1 pound mixed seafood (clams, mussels, shrimp), cleaned and rinsed
– 2 cups water
– 2 tablespoons gochugaru (Korean chili flakes)
– 1 teaspoon soy sauce
– 1 teaspoon sugar
– 1/4 cup Korean chili paste (gochujang)
– Salt and black pepper, to taste
– Chopped green onions and toasted sesame seeds, for garnish
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add garlic and onion; cook until fragrant, 1 minute.
3. Add seafood; cook until it starts to open, about 3 minutes.
4. Add water, gochugaru, soy sauce, sugar, and chili paste; bring to a boil.
5. Reduce heat to low; simmer for 10-12 minutes or until seafood is cooked through.
6. Season with salt and black pepper to taste.
7. Garnish with green onions and toasted sesame seeds. Serve hot.
Cooking Time: 15-17 minutes
Chinese Sichuan Chili Oil Prawns
This recipe combines the spicy kick of Sichuan peppercorns with the sweetness of chili oil to create a bold and aromatic prawn dish.
Ingredients:
– 1 pound large prawns, peeled and deveined
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 small onion, thinly sliced
– 1/4 cup Sichuan peppercorns, toasted and ground
– 1 tablespoon chili oil
– 1 teaspoon soy sauce
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the garlic and onion; stir-fry until fragrant, about 30 seconds.
3. Add the prawns; cook for 2-3 minutes per side, until pink and cooked through.
4. Stir in the toasted Sichuan peppercorns, chili oil, soy sauce, and salt to taste.
5. Serve immediately, garnished with chopped scallions if desired.
Cooking Time: 10-12 minutes
Malaysian Sambal Stingray
Savor the bold flavors of Malaysia with this spicy and savory stingray dish, cooked to perfection with a tangy sambal sauce. This recipe is a staple in Malaysian cuisine, often served at family gatherings and special occasions.
Ingredients:
– 1 whole stingray (about 2 lbs), cleaned and cut into pieces
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 small onion, chopped
– 1 tablespoon sambal chili paste
– 2 tablespoons tamarind paste
– 1 tablespoon fish sauce
– 1 teaspoon palm sugar
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, onion, and stingray pieces; cook until the stingray is opaque and cooked through (about 5-7 minutes).
3. In a small bowl, mix together sambal paste, tamarind paste, fish sauce, palm sugar, salt, and black pepper.
4. Pour the sambal mixture over the cooked stingray and stir to combine.
5. Cook for an additional 2-3 minutes or until the flavors have melded together.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: About 15-20 minutes.
Filipino Garlic Butter Shrimp
Experience the flavors of the Philippines with this mouthwatering dish that combines succulent shrimp with aromatic garlic butter.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon calamansi juice (or substitute with freshly squeezed lime juice)
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish
Instructions:
1. In a large skillet, melt the butter over medium-high heat.
2. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
4. Remove the shrimp from the skillet and set aside.
5. In the same skillet, add the soy sauce and calamansi juice. Stir to combine.
6. Return the shrimp to the skillet and toss to coat with the garlic butter sauce.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley or cilantro leaves.
9. Serve immediately.
Cooking Time: 10-12 minutes
Indonesian Grilled Fish in Banana Leaf (Pepes Ikan)
Experience the vibrant flavors of Indonesia with this traditional grilled fish recipe wrapped in banana leaves, perfect for a quick and delicious meal. Pepes Ikan is a popular dish from Central Java, where the fragrant aroma of banana leaves infuses the fish with a unique flavor.
Ingredients:
– 4 pieces of fish (snapper or tilapia work well), cleaned and scaled
– 2 bananas, peeled and cut into 1-inch pieces
– 2 cloves of garlic, minced
– 1 tablespoon grated ginger
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
– 2 banana leaves (fresh or frozen)
Instructions:
1. Preheat grill to medium heat.
2. In a small bowl, mix together garlic, ginger, salt, and pepper.
3. Place a piece of fish in the center of each banana leaf, leaving a 1-inch border around the fish.
4. Brush the fish with vegetable oil and sprinkle with the garlic-ginger mixture.
5. Fold the banana leaves over the fish, ensuring they are securely wrapped.
6. Grill for 8-10 minutes per side, or until the fish is cooked through.
7. Serve hot with steamed rice and your favorite sides.
Cooking Time: 16-20 minutes
Singaporean Chili Crab
Experience the bold flavors of Singapore with this classic chili crab dish, a staple of local cuisine. With its succulent crab meat and spicy tomato sauce, this recipe is sure to tantalize your taste buds.
Ingredients:
– 1 whole Dungeness crab (about 2 lbs), cleaned and cut into quarters
– 1/4 cup vegetable oil
– 3 cloves garlic, minced
– 1 onion, diced
– 2 cups tomato puree
– 1 tablespoon chili paste
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, onion, and crab; stir-fry until the crab is lightly browned.
3. Add tomato puree, chili paste, oyster sauce (if using), salt, and pepper. Stir well to combine.
4. Reduce heat to low and simmer for 10-15 minutes or until the crab is cooked through and the sauce has thickened.
5. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 20-25 minutes
Thai Lemongrass Steamed Mussels
Experience the bold flavors of Thailand with this simple and aromatic mussel recipe, infused with the unmistakable zing of lemongrass.
Ingredients:
– 2 pounds mussels, scrubbed and debearded
– 2 stalks lemongrass, bruised
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup Thai fish sauce
– 1/4 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the mussels under cold running water, then drain well.
2. In a large pot or steamer basket, combine the mussels, lemongrass, oil, garlic, and ginger.
3. Pour in the fish sauce and water, and season with salt and pepper to taste.
4. Steam the mixture over boiling water for 5-7 minutes, or until the mussels open.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 10-12 minutes
Japanese Tempura Soft-Shell Crab
Experience the crunch and delight of Japan’s beloved tempura soft-shell crab with this easy-to-follow recipe.
Ingredients:
– 4 soft-shell crabs, cleaned and patted dry
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Tempura batter mix (available at Asian markets)
– Sesame seeds and chopped scallions for garnish
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and a pinch of salt.
2. Slowly add soda water to the dry ingredients and whisk until smooth.
3. Dip each soft-shell crab into the batter mixture, making sure it’s fully coated.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a deep frying pan over medium-high heat.
5. Fry the battered crabs for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove the tempura from the oil with a slotted spoon and drain excess oil on paper towels.
7. Serve immediately with sesame seeds and chopped scallions.
Cooking Time: 8-10 minutes
Korean Grilled Squid with Gochujang
This recipe brings together the bold flavors of Korean cuisine, combining sweet and spicy gochujang sauce with tender grilled squid. Perfect for a quick and flavorful meal or as an appetizer to impress your guests.
Ingredients:
– 1 pound cleaned and sliced squid
– 2 tablespoons gochujang paste
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 1/4 cup chopped green onions for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together gochujang paste, soy sauce, brown sugar, and garlic.
3. Add sliced squid and toss to coat with the marinade.
4. Let marinate for at least 15 minutes or up to 30 minutes in the refrigerator.
5. Brush grill with sesame oil and cook squid for 2-3 minutes per side, or until slightly charred.
6. Serve immediately with chopped green onions on top.
Cooking Time: 10-12 minutes
Chinese Steamed Whole Fish with Ginger and Scallions
This classic Chinese recipe is a staple of Cantonese cuisine, where the freshness of the fish and the aromatics shine through. This dish is perfect for special occasions or a simple weeknight meal.
Ingredients:
– 1 whole fish (about 2 lbs), scaled and gutted
– 4-6 slices of fresh ginger
– 1/4 cup scallions, chopped
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 2 tablespoons Shaoxing wine (or dry sherry)
– 2 tablespoons sugar
– Salt and pepper to taste
Instructions:
1. Preheat your steamer basket over boiling water.
2. Rinse the fish under cold running water, pat dry with paper towels.
3. In a small bowl, mix soy sauce, Shaoxing wine, sugar, ginger, garlic, scallions, salt, and pepper.
4. Stuff the mixture into the cavity of the fish.
5. Place the fish in the steamer basket and steam for 15-20 minutes or until cooked through.
6. Serve immediately with steamed rice or noodles.
Cooking Time: 15-20 minutes
Vietnamese Turmeric and Dill Fish
This recipe combines the vibrant flavors of turmeric and dill with the simplicity of pan-frying fish, resulting in a dish that’s both aromatic and satisfying. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 fish fillets (catfish or tilapia work well)
– 2 tablespoons vegetable oil
– 1 tablespoon grated fresh turmeric
– 2 cloves garlic, minced
– 1/4 cup chopped fresh dill
– 1 teaspoon soy sauce
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the fish fillets and cook for 3-4 minutes on each side, until cooked through.
3. Remove the fish from the pan and set aside.
4. In the same pan, add the remaining 1 tablespoon of oil, turmeric, garlic, and dill. Cook for 1 minute, stirring constantly.
5. Add the soy sauce and fish sauce (if using) to the pan and stir to combine.
6. Return the fish to the pan and spoon some of the turmeric-dill sauce over the top.
7. Serve hot, garnished with additional fresh dill if desired.
Cooking Time: 15-20 minutes
Thai Coconut Milk Seafood Curry
This creamy and aromatic curry is a staple of Thai cuisine, featuring succulent seafood cooked in a rich coconut milk sauce with a blend of fragrant spices. Serve over steamed rice or noodles for a satisfying meal.
Ingredients:
– 1 cup mixed seafood (shrimp, scallops, mussels)
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 can coconut milk
– 2 cups water
– 1 tablespoon Thai red curry paste
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pan over medium-high heat. Add onion, garlic, and ginger; cook until softened.
2. Add seafood and cook until pink and cooked through.
3. Stir in coconut milk, water, curry paste, and fish sauce (if using). Bring to a simmer.
4. Reduce heat to low and let curry simmer for 10-15 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves and serve over steamed rice or noodles.
Cooking Time: 20-25 minutes
Japanese Scallop Sashimi with Yuzu Dressing
Experience the freshness of Japanese cuisine with this simple and elegant scallop sashimi recipe, perfectly balanced by a zesty yuzu dressing.
Ingredients:
– 12 large scallops
– 1/4 cup yuzu juice (or substitute with lemon juice)
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– 1 tablespoon grated daikon radish
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Rinse the scallops under cold water, pat dry with paper towels.
2. Slice the scallops into thin pieces, about 1/8 inch thick.
3. In a small bowl, whisk together yuzu juice, soy sauce, sesame oil, and grated daikon radish to make the dressing.
4. Place the sliced scallops on a serving platter or individual plates.
5. Drizzle the yuzu dressing over the scallops, season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15 minutes
Korean Spicy Octopus Stir-Fry (Nakji Bokkeum)
This spicy and savory stir-fry is a popular Korean dish that combines tender octopus with a bold, sweet, and spicy sauce. Perfect for a quick and flavorful meal or appetizer.
Ingredients:
– 1 lb cleaned and cut octopus
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon Gochujang (Korean chili paste)
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 1 teaspoon ground black pepper
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion and garlic; cook until onion is translucent, about 3 minutes.
3. Add octopus; cook for 2-3 minutes, until it starts to change color.
4. In a small bowl, whisk together Gochujang, soy sauce, sugar, and black pepper.
5. Pour the sauce into the wok or skillet; stir-fry everything together for about 2 minutes, until octopus is fully coated.
6. Season with salt to taste.
7. Garnish with chopped scallions if desired.
Cooking Time: 8-10 minutes
Chinese Salt and Pepper Squid
Experience the bold flavors of China’s street food scene with this simple recipe for salt and pepper squid. Tender, crispy, and addictive, this dish is sure to become a favorite.
Ingredients:
– 1 pound cleaned squid tubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon Sichuan peppercorns, toasted and ground
– 1/2 teaspoon white pepper
– Salt, to taste
– 2 tablespoons cornstarch
– Scallions, chopped (optional)
Instructions:
1. Cut the squid into bite-sized pieces.
2. In a large bowl, whisk together vegetable oil, garlic, ginger, Sichuan peppercorns, and white pepper. Add the squid and toss to coat.
3. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the coated squid and cook until golden brown, about 2-3 minutes per side.
4. Remove the squid from the wok and set aside.
5. In the same wok, add the remaining 1 tablespoon of oil. Sprinkle cornstarch and cook for 30 seconds.
6. Return the cooked squid to the wok and toss with the cornstarch mixture. Season with salt to taste.
7. Garnish with chopped scallions, if desired.
Cooking Time: 10-12 minutes
Summary
Discover a world of flavors with these 18 mouth-watering Asian seafood recipes! From spicy and sweet to savory and sour, this collection has something for every palate. Try your hand at Thai Spicy Basil Shrimp Stir-Fry, Vietnamese Caramelized Fish Clay Pot, or Japanese Miso- Glazed Black Cod. Or, explore the bold flavors of Korean Spicy Seafood Stew (Jjampong) and Chinese Sichuan Chili Oil Prawns. With a range of cooking methods and ingredients, these recipes will take you on a culinary journey across Asia.
